That is a one line title up there. I honestly never thought I could do it, but I did… and it was pretty easy….

But don’t get used it.

Okay, so I just have to say that I do not normally go so heavy on the the sprinkles, but something happened on the very snowy day I made these that made me feel like all the sprinkles would be a good idea.

And they totally were, but normally I am not a huge sprinkle person since I think they just get in chocolate’s way. Especially the sprinkles that are of the non-chocolate variety, but that day, I just got into it.

I blame the snow one hundred percent. Or the fact the I really do love sprinkles for the fun and smiles they always, always put on my face. I mean, the colors!! I think I am having a minor obsession with color right now.

Again, I blame the snow.

I am trying as hard as I can not to complain about the snow, but I just have to say that it has not stopped snowing (and I do mean snowing heavily) for seven whole days. SEVEN DAYS. This is the most snow I have ever seen my little mountain town accumulate in the seven years I have lived here.

I feel buried and a little stir crazy and also just in need of every ounce of color I can get my hands on. Therefore, I am reaching for all the sprinkles and loving every last one. Even the entire jar of sprinkles that spilled all over my kitchen floor. Oh yes, that happened, but if you saw my kitchen on that day you probably would not even have noticed because the whole room was a mess.

Actually, it is like that almost every day. I just make giant messes. GIANT.

Yesterday I read an awesome post on a little “behind the scenes” of what it looks like outside the camera’s lens and I kind of loved it. Although, her kitchen is so much cuter than mine – that mess actually looked good. Such a fun post.

Anyway, these truffles could not be better. From looking at the ingredient list you may think that it is a lot like any other truffle. Nope, down in Brazil they make them a little differently and it truly does make all the difference.

Instead of just melting everything together, this recipe goes a step further and slowly cooks the chocolate mixture until it becomes super thick. It is almost like caramelizing the sweetened condensed milk and chocolate together. It is genius… and incredibly delicious.

Traditionally I think these little balls are to be rolled solely in good quality chocolate sprinkles. For most of them I did just that, but I had to have a little fun with the pinks for Valentine’s Day because it is the only time of year I can get a way with it.

And to think that I almost posted ZERO chocolate this week, but then I realized it was Valentine’s Day week and immediately changed my thought process. I mean, if there is one time to be posting chocolate, chocolate and more chocolate it is this week, right?

Plus, these Brigadeiros are super easy to make so they can be kind of a last minutes thing. Just make sure to allow a couple hours for the chocolate mixture to chill in the fridge so they can be easily rolled. And if you just cannot think that far ahead, grab a spoon and dive in.

No shame.

Oh, and I have not idea how to say Brigadeiros, but I do love the way it looks.

Instructions

In a small sauce pot combine the sweetened condensed milk, bittersweet chocolate, cocoa powder and salt. Place the pot over medium high heat and bring to a gentle boil, stirring constantly with a wooden spoon. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of sauce pot. The mixture is going to get thick. Remove from the heat and stir in the butter and vanilla until melted and smooth. Pour mixture into glass bowl, cover and place in the fridge for at least 1 1/2 hours or overnight.

Once chilled place the sprinkles (or whatever you are using) in a shallow bowl. Rub some softened butter over hands and scoop out rounded teaspoon of the chocolate mixture and roll into 1 to 1 1/2 inch balls. Roll each ball in the chocolate sprinkles (or whatever you are using). Place on a baking sheet lined with parchment paper.

Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.

And the way they taste.

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Beautiful!! These look so decadent, and you’re right – the colored sprinkles are the little pop of brightness we all so desperately need this winter (I’m pretty sure we can blame just about anything on the snow and weather these past few weeks). Thanks for sharing!

What fun styling with all the sprinkles and the contrast. I too and not a huge sprinkle fan, but look how festive it looks now!
I love a simple recipe like this one, and it can be whipped up in no time (well, minus the overnight fridge time)

I definitely feel your frustration with all the snow! Although we Wisconsin-ers haven’t had too much heavy snow (just a light, all-day snow every few days) our temps have been so cold I haven’t even wanted to leave the house! So ready for spring is all I have to say. 😉 And these truffles are stunning! They look so eye-catching rolled in the sprinkles! Brigadeiros have always been on my recipe bucket-list and now I want to try them more than ever! pinned.

I usually shy away from too many sprinkles, too – it seems to alter the taste too much – but these gorgeous photos prove that there is a time and a place (ie.., when it is snowing outside). Beautiful photography and this blast of pink made me smile from ear to ear 🙂

Love it with the pink and red… makes them very “Valentinesy”. BTW, it is pronounced bri-ga-DAY-ro 🙂 We make it a lot as my husband is Brazilian. Sometimes we just put it in a cup and eat with a spoon. That is the lazy, but oh-so-easy way 😉

Mmm I love brigadeiro! I was in Brazil speaking at a conference and I stuffed my face full of brigadeiro. I loved the classic chocolate brigadeiro, but other kinds that are amazing are pistachio, coconut, or white chocolate. MmmmmmMMmmm. Your photos look amazing, and I’ve been going a little stir-crazy from the snow too ><

I’m Brazilian and those are so common around here. The sprinkles thing really is how it’s done. We put those in paper liners and set them on the table for kids’ birthdays – so it’s good that they’re well sprinkled so the kids don’t get their hands too dirty.

Also, you can add 2/3 of a can (condensed milk -sized can) of heavy cream. It takes a bit longer to reach the rolling point, but the brigadeiros are softer and creamier this way 😉

I’m a brazilian girl (and I just did your red velvet lava cake today – huge success with my husband and sister) and I think I can help you to speak “brigadeiro”: http://translate.google.com/#pt/en/brigadeiro all you have to do is to click on the speaker icon and learn 🙂
Love your blog 🙂

As a Brazilian myself, I would say that this is the easiest candy treat you could possibly think of. We don’t use vanilla of any kind and instead of rolling them every time we make it, we just let it cool as a cream in a plate and eat it with spoons while they’re still hot and kind of melty. For this, don’t let it boil too much.

You can also use this for frosting or filling of a cake. Seriously, you’ll never go for the common ganache again! xD

Thanks for the beautiful picture and recipe…..I also agree with the Brasilians who have posted. Skip the vanilla and cut back a bit on the butter. I did 1.5 tablespoon butter, 1/8 salt (1/4 too salty). Otherwise pretty authentic. This recipe is for “Dark Chocolate” Brigadeiros….if you swap out the Bittersweet for Milk Chocolate kids love them EVEN more! Just my 2 cents as someone who spends every summer in Brasil.

I am Tieghan and this space is where I write about the food I make and the chaos that comes with it. Cooking is the way my creative side comes out. You will find a mix of healthy recipes, cozy comfort food and sometimes over the top foods + indulgent desserts. I grew up with a chocolate freak for a mom, so chocolate is obviously a must around here.